Effect of edible coating incorporating sodium carboxymethyl cellulose/cellulose nanofibers and self-produced mandarin oil on strawberries

Abstract

Edible coatings were prepared using a mixture of 1.0 % (w/v) sodium carboxymethyl cellulose (CMC), 0.5 % (w/v) cellulose nanofibers (CNF), and varying concentrations of mandarin oil (MO) at 0.05, 0.1, 0.2, 0.3, or 0.4 % (w/v). The research investigated the physicochemical characteristics and antifungal activities of the films on Botrytis cinerea (B. cinerea). CMC/CNF/MO coatings were used to preserve the strawberries (Amaou). The changes in quality and antifungal activity on the strawberries were assessed during storage at 5 °C and 85 ± 5 % relative humidity (RH). Results showed the major components of MO include β-pinene, limonene, and methyl palmitate. The addition of MO into coatings indicated a significant effect on the properties of coating solutions as well as the film characteristics as shown in b* and roughness values increased strongly. The coatings contained MO also represented a marked effect on fruit weight loss and antifungal activity against B. cinerea strain both in vitro and in vivo. The addition of MO at a concentration of 0.05 % illustrated the significant effect in controlling weight loss and antifungal activity on strawberries.